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Classic Creamy Greek Moussaka Recipe Easy Homemade Rich Meat Sauce

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A traditional Greek casserole featuring layers of tender eggplant, potatoes, and a rich, spiced meat sauce topped with a velvety béchamel sauce. This recipe is quick, easy, and perfect for dinner parties or comforting meals.

Ingredients

Scale
  • 1 lb (450 g) ground beef or lamb
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup (120 ml) red wine (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • Fresh parsley, chopped (for garnish)
  • 2 large eggplants, sliced 1/2 inch (1.25 cm) thick
  • 2 medium potatoes, peeled and sliced 1/4 inch (0.6 cm) thick
  • Olive oil for brushing and frying
  • Salt, to taste
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • 2 large eggs, beaten
  • 1/2 cup (50 g) grated Parmesan or Kefalotyri cheese
  • Nutmeg, a pinch
  • Salt and white pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Slice eggplants and potatoes evenly. Sprinkle salt on eggplant slices and let sit for 20 minutes to draw out bitterness, then rinse and pat dry with paper towels. Brush eggplant and potato slices lightly with olive oil.
  2. Arrange eggplant slices on a baking sheet and roast for about 20 minutes, flipping halfway, until golden and tender. Fry potato slices in a skillet with olive oil until golden on both sides, then drain on paper towels.
  3. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and cook for another minute. Add ground meat, breaking it up with a spoon, and cook until browned, about 8 minutes. Stir in tomato paste and cook for 2 minutes.
  4. Pour in crushed tomatoes and red wine (if using). Add cinnamon, allspice, salt, and pepper. Simmer gently for 30 minutes, stirring occasionally, until thickened and fragrant. Adjust seasoning as needed.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to avoid lumps. Gradually whisk in warm milk, stirring until sauce thickens and coats the back of a spoon, about 7-8 minutes.
  6. Remove from heat. Temper beaten eggs by whisking in a small amount of béchamel, then slowly add eggs back into the sauce while whisking rapidly. Stir in cheese, nutmeg, salt, and white pepper.
  7. In a baking dish, layer half the potatoes evenly on the bottom. Follow with half the eggplants, then spread the entire meat sauce over the vegetables. Repeat layers with remaining eggplant and potatoes, then pour béchamel sauce evenly on top and smooth out.
  8. Bake in preheated oven at 350°F (175°C) for 45-50 minutes, until béchamel is golden and bubbling. Let rest for at least 20 minutes before slicing.

Notes

Salt eggplants and rinse to remove bitterness and prevent sogginess. Simmer meat sauce gently to deepen flavor and thicken. Stir béchamel constantly and use warm milk to avoid lumps. Temper eggs before adding to béchamel to prevent scrambling. Let moussaka rest after baking for cleaner slices and better flavor melding. If béchamel is too thick before baking, whisk in a splash of milk to loosen.

Nutrition

Keywords: moussaka, Greek moussaka, creamy moussaka, meat sauce, béchamel, eggplant casserole, traditional Greek recipe

Find it online: https://shimmersnack.com/classic-creamy-greek-moussaka-recipe-easy-homemade-rich-meat-sauce/